The Portland daily press., 1887-10-08
no M e MATTERS.
Seasonabie Dishes Which are Tooth
some and Nutritious Salads Soups,
and Deserts Which May Be Easily
and CheapIy Made.

A KNUcKLE OF VEAL stewed in milk,
with rice, very delicately favored with lemon
peel, makes nourishing broth when beef
tea is disliked.
ROASTED EGGs-Prick hole in each egg
shell with pin. Wrap the egg in wet paper
and put it into hot ashes to cook. Fifteen
minutes should cook them. Serve as boiled
eggs.
FRIED ToMAToEs-Take half ripe toma-
toes, cut in slices one-quarter inch thick
sprinkle salt over them, flour them, and fry
in nice hot butter, or lard will do, but Is not
so good. Pepper them when in the skillet
When they are nice and brown put in dish
and sprinkle sugar over them. Those who
are lovers Of tomatoes please try this.
Potato FRIrTERs.-Boil and peel six
large potatoes or a dozen smaller ones mash
them well, and add four well beaten eggs, a
little cream or milk, chopped parsley. chives,
salt and pepper, and mix the whole together.
Raise on the end of knife about a tea
spoonful OF this paste, and drop 1t into pan
Of boiling lard or butter, when the paste will
swell and form a light, round fritter.
HoMINY CRoQUETTEs.-To one quart Of
boiling water add teaspo0nful of salt; stir
in gradually heaping half pint Of the finest
hominy; boil three-quarters OF an hour, and
put it on ths back of the range, where it will
remain hot an hour longer; then put in a
large bowl and add the beaten yolks of two
eggs; mix 1t thoroughly, and when cold
shape into cones; dip the cones in beaten
egg, roll in crumbs, and fry in boiling fat
To MAKE DRESSING FOR SLICED ToMA-
ToEs.-Beat two eggs we'll together, add one
teasp0onful Of sugar, 0ne-fOurth of tea
spoonful SALT the same Of prepared mus
tard, one tablespoonful Of sweet cream, and
three tablespoonfuls Of vinegar. Place the
bowl containing it in basin of boiling wa.
and stir fill ah0ut the fhiQknaCQ Of
cream. It will take about five minutes if the
bowl Is thick and the water bOils at the time
Cool and use as needed.
CUsTARD EGGs.-Put the washed eggs in
a saucepan Of cold water and let them Just
come to boil, then take up, or, lay them in
hot tin pail, cover them with boiling water
put the top on the pail, and leave them on
the kitchen table for four minutes. Drain
off the water, pour on more boiling water,
and replace the top. Wrap hot towel about
the pail and leave il for four minutes before
dishing tine eggs. They will be like a soft
custard throughout, and more dgestible than
If cooked in any other way.
SPANISH SoUP.-Soak one-half pound or
one pound of white beans over night; boil
them the next morning till tender; add one
large white cabbage, which has been cut up
small, bit OF bacon, whole red pepper and
some salt; boil the whole for an hour. Heat
some lard or dripping in saucepan and fry
| in it a sliced onion; put in the soup little,
stir often with wooden spoon. A little
olive butter and garlic make this a perfect
representative Of the favorite soup kept for
| all travellers in Spanish inns.
STEwED MAccARoNI.-Half a pound Of
pipe" or straw" maccaroni, one cup OF
milk, one teasp0onful Of minced onion, one
| tablespoonful of butter, half a cupful OF
| cheese, pepper and salt to taste. bit Of soda
| in the milk. Break the maccaroni into short
4 pieces and cook about twenty minutes In
| hnllinn wafer CaItad MaapWhila heat the
milk, dropping In tiny pinch Of soda with
the onion, to scalding point. Strain out
the onion, drain the water from the maeea-
roni, and put the milk into saucepan. Stil
| in the butter, cheese, pepper and SALT finally
| the maccaroni. Cook three minutes, and
turn into deep dish.
| FRUIT PUDDING is best In basin which
| is buttered and lined with PASTE then filled
| with fruit which is covered with the paste,
the paste rolled round to the thickness Of
half an inch, and, when the fruit is in, theI
drawn to the centre and squeezed, then tiet
| up in cloth kept for the purpose, and boilet
| in plenty Of water When done, which will
be according to the nature of the fruit put in
serve 1t in any form preferred, in or out o
the basin. The paste lid should be Of tn,
same thickness as the sides. Sugar should
be added before being covered. Apple.
| should be pared, c0red, and cut in quarters
sugar, a few cloves, and a piece of lemon
peel added. Peaches, nectarines, apricots
| anu PAuuio ohouiu NC Cut Ill udlNto, IUt ktf-
nels extracted from the stones and added;
little cream, according to the size of the pud
ding, in which, If not disliked, little CRATE,
cinnamon Is added. and may be put in at tn
same time as the fruit. Use little sugar
All small fruit may be similarly used
A VEGETABLE CHowDER.-Remove the
husks and silk from twelve large ears o
green corn cut down through the middle o
the rows Of grains, and scrape out the int
riOr with the back OF knife; peel and slic
two onions and quart of potatoes, and Gu
in small pieces quarter Of pound OF pork
fry the pork and onions in a saucepan, taxi
them out with skinner, and put the othe
ingredients into the drippings in layers
seasoning them palatably with salt and pep
per midway put in the pork and onions. the
the rest of the vegetables and more season
ing, and hot water enough to stand an incl
above them cover the saucepan and cook tn
chowder gently for half an hour after it be
gins to boil. Just before the chowder i
done scald pint Of milk and pour it owe
half pound of milk or Boston crackers lai
in a soup-tureen for five minutes, then Sc
that the chowder is properly seasoned, pOu
it into the tureen, and serve with plate o
crackers.